It may seem like an odd savoury dish to have for breakfast but dishes like this, miso soups, bone broths, bowls of rice with pickles and grilled fish are not uncommon in certain Asian countries to start the day. I cook this recipe at home at least once to twice every week, once during the week and once on a weekend morning, as part of a health management programme to balance out our indulgences. You can add any other vegetables to suit your taste to help clear out the vegetable crisper, but we find this combination provides the texture contrasts needed to be fully yin & yang paired with tofu.
349g carton of Mori-Nu silken firm tofu (sliced into 3 cm chunks)
3 spring onions
1 green pepper
1 vine tomato
50-60g baby spinach leaves
Pinch of Cayenne pepper
1 tsp Organic Swiss Vegetable Bouillon (Vegan, gluten free)
1 tbsp tomato paste
1 tbsp Premium Light Soya Sauce (I use Lee Kum Kee – Vegan Friendly)
Pinch of celery salt
2 tbsp olive oil
Cracked Black pepper
Black and White toasted sesame seeds (optional)
1. Using a wok, turn the heat up and add the olive oil. Then add the spring onion and green pepper and stir-fry for 3 minutes. Add the tomato and stir-fry for another minute.
2. Turn the heat to medium and add the tomato paste and then the tofu – carefully. I tend to gently fold the tofu into the mixture to try to maintain the shape of the chunks. Once stirred through gently, add cayenne pepper, soya sauce, celery salt, cracked black pepper and bouillon. Again stir gently and thoroughly.
3. After 1 minute or so, add the spinach leaves. They will start to wilt and as they do so, fold the leaves into the mixture until the leaves have all wilted. The should take no longer than 2 minutes.
4. Spoon into 2 large bowls and garnish with sesame seeds and serve.